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Two rice chicken noodle soup

Today I made some chicken noodle soup. My fridge is pretty bare but I had the essentials. I didn't have any chicken thawed so this doesn't have any meat in it.

  • 1/3 c. chopped onion
  • 1 garlic clove
  • 3 stalks celery
  • 1 carrot
  • chicken stock/bouillon
  • 3/4 c. cooked or partially cooked wild rice
  • 1/2 c. brown rice
  • noodles
  • sage, basil, rosemary, thyme, oregano, bay leaf

Chop the veggies. I chopped them fairly small so they would take less time to cook.

On medium heat put some oil in the pot and throw in the onions. Give them a few minutes before adding the carrots and garlic. I had put the brown rice in a mug with some water in the microwave for a few minutes to give it a jump start on cooking. I drained it and added into the pot to brown it a bit. I can't remember where I saw this but it was a great idea. Add the celery in along with the rice and let them soften for a few minutes.

Add 6 cups of water or chicken stock; I used my bouillon paste so I added 6 cups of water and 5 teaspoons of the bouillon. Turn the heat up and put the lid on the pot to bring it to a boil. Once boiling you can turn the heat down to keep it simmering. When the rice and veggies were almost done I threw in yolkess noodles that I had broken up because they are pretty long for soup and always slide off your spoon! Cook as directed on the noodle package - these ones needed 6 minutes. I realized I had some frozen peas and carrots in my freezer so I added a couple handfuls at the end. Enjoy!


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